Chicken and Sweet Potato Casserole

    50 minutes

    With great flavours this easy yet rich casserole contains loads of chicken, vegetables, kidney beans and some surprising ingredients (yes, cocoa). Serve with lime wedges for squeezing.

    233 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 1 onion, diced
    • 4 cloves garlic, crushed
    • 500g sweet potato, peeled and cubed
    • 1 orange capsicum, seeded and cubed
    • 500g cooked chicken breast, cubed
    • 1 (800g) tin diced tomatoes
    • 2 cups (500ml) water
    • 1 teaspoon salt
    • 2 tablespoons chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon cocoa powder
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon chilli flakes
    • 1 1/2 tablespoons plain flour
    • 2 tablespoons water
    • 1 cup frozen corn
    • 1 (400g) tin kidney beans, rinsed and drained
    • 1/2 cup diced fresh coriander

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent; about 5 minutes.
    2. Stir in sweet potato, capsicum, chicken, tomatoes and 2 cups of water. Season with salt, chilli powder, cumin, oregano, cocoa powder, cinnamon and chilli flakes.
    3. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water and stir in to boiling stew.
    4. Reduce heat to medium-low, cover and simmer until the potatoes are tender but not mushy; 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
    5. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot then stir in coriander before serving.

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    Reviews in English (195)


    I've made this many times now in the slow cooker. Super easy & always gets rave reviews. It's a fabulous recipe to cook, freeze in portions and take to the weekender farm. Dinner made easy  -  13 Mar 2016


    For CROCK POT: Saute onions, garlic & bell pepper in oil (+ add ~TBSP butter). After cooking ~5 minutes, stir in flour. Slowly add water while stirring till smooth. Transfer to crock pot. Add remaining ingredients. NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw). Toward the end of cooking, I shredded the chicken with fork to make it more of a stew consistancy.  -  23 Feb 2010  (Review from Allrecipes USA and Canada)


    We thought the stew was okay the first night. When we had leftovers for lunch the next day we were very happy to discover that it tasted much better. We will make it again and let it sit in the fridge overnight before eating it.  -  11 Oct 2007  (Review from Allrecipes USA and Canada)